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Big Beaver Brewing

1013 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine or QUATs sanitizer were available. **Ensure there are test strips onsite for sanitizers.***CHLORINE TEST STRIPS ONSITE BUT QUATS TEST STRIPS ONSITE WERE EXPIRED.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring directly adjacent to the deep fryer was damaged and difficult to clean. Repair and seal flooring to make the surface smooth and easily cleanable.***OUSTANDING. TAPE WAS OBSERVED OVER THIS AREA.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is missing. Surfaces around the cooler are covered in duct tape.Repair cooler handle.***HANDLE WAS OBSERVED WITH DUCT TAPE. REMOVE DUCT TAPE.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No QUATs concentration was detected in a Ready to Use QUATs sanitizer bottle. **Ensure QUATs sanitizer concentration is maintained at least to 200 ppm.Staff were instructed to use a bleach water sanitizer in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine or QUATs sanitizer were available. **Ensure there are test strips onsite for sanitizers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping at the backdoor of the kitchen area is worn, creating a gap large enough for pest entry. Repair weatherstripping.***OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring directly adjacent to the deep fryer was damaged and difficult to clean. Repair and seal flooring to make the surface smooth and easily cleanable.***OUSTANDING. TAPE WAS OBSERVED OVER THIS AREA.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is missing. Surfaces around the cooler are covered in duct tape.Repair cooler handle.***HANDLE WAS OBSERVED WITH DUCT TAPE. REMOVE DUCT TAPE.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No QUATs concentration was detected in a Ready to Use QUATs sanitizer bottle. **Ensure QUATs sanitizer concentration is maintained at least to 200 ppm.Staff were instructed to use a bleach water sanitizer in the meantime.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher used for glass washing was measured at a sanitizer concentration of 10ppm chlorine. The dishwasher used for washing kitchen equipment was measured at a maximum rinse temperature of 67.8 after several successive cycles. Repair dishwasher to be capable of appropriate sanitizing chemical concentration and/or temperature.***OUTSTANDING. AT THE TIME OF THE INSPECTION, THE HIGH TEMPERATURE DISHWASHER WAS MEASURED AT 65 DEGREES CELSIUS. THE MINIMUM TEMPERATURE REACHED SHOULD BE AT LEAST 71 DEGREES CELSIUS. NO CHLORINE SANITIZER WAS DETECTED IN THE LOW TEMPERATURE DISHWASHER. CHLORINE SANITIZER SHOULD BE AT LEAST 100 PPM CONCENTRATION. STAFF WERE INSTRUCTED TO MANUALLY SANITIZE GLASSWARE.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine or QUATs sanitizer were available. **Ensure there are test strips onsite for sanitizers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping at the backdoor of the kitchen area is worn, creating a gap large enough for pest entry. Repair weatherstripping.***OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring directly adjacent to the deep fryer was damaged and difficult to clean. Repair and seal flooring to make the surface smooth and easily cleanable.***OUSTANDING. TAPE WAS OBSERVED OVER THIS AREA.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is missing. Surfaces around the cooler are covered in duct tape.Repair cooler handle.***HANDLE WAS OBSERVED WITH DUCT TAPE. REMOVE DUCT TAPE.
  4. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher used for glass washing was measured at a sanitizer concentration of 10ppm chlorine. The dishwasher used for washing kitchen equipment was measured at a maximum rinse temperature of 67.8 after several successive cycles. Repair dishwasher to be capable of appropriate sanitizing chemical concentration and/or temperature.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping at the backdoor of the kitchen area is worn, creating a gap large enough for pest entry. Repair weatherstripping.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit for this facility is outdated, listing incorrect permit conditions and a past due expiry date.Update posted food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring directly adjacent to the deep fryer was damaged and difficult to clean. Repair and seal flooring to make the surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is missing. Surfaces around the cooler are covered in duct tape.Repair cooler handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom did not have a working paper towel dispenser. Repair or replace paper towel dispenser.
  5. Demand Inspection

    0 infractions